Cranberry Soufflé Cookies

Overview

Only egg yolks are added, giving it a rich flavor; butter and milk powder give it a very crisp and creamy texture, and paired with cranberries, it tastes fresh

Tags

• cookies
• brush the surface with egg yolk
• butter (softened at room temperature)
• cake flour
• cranberry
• egg yolk
• milk powder
• fine sugar

Ingredients

Steps

1. 1 Prepare the ingredients, the butter should be softened at room temperature in advance, and the cranberries should be chopped

   

2. 2 Add the softened butter at room temperature, fine sugar and milk powder into the container respectively, stir evenly to form a butter ball

   

3. 3 Add 3 egg yolk powder into the butter dough three times, mix thoroughly and then add the next egg yolk to form a butter egg yolk dough

   

4. 4 Add the flour to the butter and egg yolk dough, stir until there are almost no flour particles, and knead it evenly with your hands; add the cranberries, and knead it with your hands to form a uniform dough

   

5. 5 Use a plastic bag slightly larger than the baking pan to hold the dough, then roll the dough on the baking pan, pressing it against the four corners of the baking pan; first roll the dough at two right angles to the baking pan, then roll it to the other side, flatten the dough and evenly roll it out until the dough is almost 1CM thick

   

6. 6 Take out the dough and put it on the board. Cut the plastic wrap and use a plastic scraper/knife to cut it into rectangles of similar size. The remaining corners can be shaped into different shapes according to your preference. Brush with egg yolk and spread on the baking sheet, leaving gaps

   

7. 7 Middle layer, 170 degrees, about 15 minutes, until the surface becomes golden

   

8. 8 Because it is brushed with egg yolk liquid, the surface is rich in color and golden yellow, which is very beautiful!